Just like the more traditional form, yet every bit as delicious, handheld and much less messy, these Strawberry Shortcake Cookies are a perfect summer treat!
I was craving Strawberry Cream Pie the other day like crazy! It was midday and I was tired, so of course I didn’t want to go to all the effort of making one. Yet being pregnant, I still had to get my strawberry dessert fix because the idea had already been planted in my brain and wasn’t about to go away. 🙂
So I came up with a much less involved way to satisfy my yearning, and boy did I thank myself for doing so when I took the first bite.
It was absolute heaven.
A creamy, dreamy frosting atop a cookie that’s so soft it’s unreal. All with a perfect, juicy strawberry topping.
{STRAWBERRY SHORTCAKE COOKIES}
Base cookie recipe adapted from Center Cut Cook
Makes about 30 cookies
1 cup sugar
1/2 cup butter
2 eggs
1/2 cup sour cream
1 tsp. almond extract
3 1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Frosting:
1 pkg. (8 oz.) cream cheese, softened
1 1/2 c. powdered sugar
1 cup Cool Whip
Strawberry Topping:
1 lb. strawberries, washed and chopped small
1 Tbsp. sugar
For the strawberry topping, place chopped strawberries in a bowl and sprinkle sugar over the top. Stir and place in the refrigerator for at least 2 hours. More time is better because the mixture will get juicy and the sweet flavor will really come out.
For the cookies, in the bowl of an electric mixer, cream together sugar, butter, eggs, sour cream, and almond extract. In a separate bowl whisk together flour, baking powder, baking soda and salt. Add dry mixture to wet mixture and mix until combined.
Form about 2 tablespoons of dough into a ball and place on an ungreased cookie sheet. Repeat until cookie sheet is filled, then use the palm of your hand to lightly flatten each ball.
Bake at 350 degrees Fahrenheit for about 9-10 minutes. Don’t let the bottoms get too brown. Immediately remove cookies from pan to a cooling rack.
For the frosting, place cream cheese, powdered sugar and Cool Whip in the bowl of an electric mixer and whip until fluffy.
Frost cookies and top with a spoonful of strawberries. Serve.
I’d recommend only frosting and topping the cookies you will be eating at the time. Otherwise, store the frosting and strawberries in the refrigerator. Store extra cookies at room temperature in an airtight container. Separate layers with wax paper so they won’t stick together.
Oh my goodness! This is what it’s all about, folks! Life is good as long as I’ve got one of these phenomenal cookies in each hand.
I was going to be kind and share a bunch at a church activity at the park, but then a rainstorm caused its cancellation. Oh dang! More for me! Ha!
I was happy and sad all at the same time. Happy because I could have these delicacies all to myself and oh-so torn because it would mean more weight to take off after having baby. A little conflict ensued within myself for a short while, you know with the devil on one shoulder and angel on the other. Eventually the good guy in white won out and I opted to keep a little stash in the refrigerator for later and give the rest to some lucky souls the next day after meetings.
These fabulous confections will do that to you. They will bring out the urge to devour. Which is why they’re perfect for summer potlucks, barbecues, and other gatherings! Everyone will love you for bringing them!
Enjoy!
Cathy